Curtis' Eggplant Stir Fry

Ingredients

• 4 Asian eggplants
• sliced on bias 1/2-inch thick
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1/4 cup soy sauce
• 2 teaspoons dark brown sugar
• 1 1/2 cups snow peas
• 5 scallions
• cut on bias in 1 1/2-inch long pieces
• 2 red peppers
• sliced thinly

Instructions

1. Heat a wok or large non-stick skillet over medium high heat.
2. Heat the oils and when almost smoking, add eggplant and peppers.
3. Cook for 4 minutes, until softened, and add snow peas and scallions.
4. Dissolve the sugar in the soy sauce, and add to pan.
5. Cook for 2 minutes and serve over rice